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Gingerbread Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.6663
Energy (kCal)1632.1
Carbohydrates (g)249.1929
Total fats (g)57.416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat over to 180°C. | 2. Oil muffin tins (12 very large muffins) or equivalent. | 3. Combine dry ingredients in a small bowl. | 4. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil. | 5. Stir in dry ingredients until just moist. | 6. Spoon batter into tins. | 7. Bake for 15-20 minutes or until cooked. | 8. Ice with plain white or citric acid flavoured icing if required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice flour 1 cup 573.54 120.8384 11.4234 4.3924
    potato flour 1/2 cup 285.6 66.48 5.52 0.272
    cornflour 1/2 cup - - - -
    xanthan gum 2 teaspoons - - - -
    gelatin 1 teaspoon unflavored - - - -
    gluten baking powder 1 1/2 1/2 free - - - -
    baking soda 1 1/2 1/2 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    egg 2 beaten 108.68 0.5472 9.5456 7.2276
    brown sugar 2/3 cup soft 213.2 40.0053 6.6733 3.3280000000000003
    pear 1 cup 79.8 21.322 0.504 0.196
    golden syrup 1/2 cup - - - -
    canola oil 3 tablespoons 371.28 0.0 0.0 42.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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